It is spaghetti squash season and I couldn’t be more excited! Spaghetti Squash is so versatile and goes great in Italian and Thai dishes. I was in the mood for Italian so I decided to whip up my Baked Spaghetti Squash dish. I tried to pick out the smallest spaghetti squash that I could find, since there wasn’t a price on any of them and I was only cooking for two. I got up to the register and even though the squash was tiny it still cost me $6.75!? WTF! Oh how I love NYC and it ridiculous prices…spaghetti squash is supposed to be in season right now!
Of course on my way home from yoga this morning the other market has them on sale for $.69 cents per pound. Go figure! Since I bought the high-end, gold lined, pricey squash up the street, I wanted to squeeze every last ounce of goodness out of it. I have never roasted spaghetti squash seeds, but this squash that I bought was loaded with them so I thought that I would give it a try. I love home roasted pumpkins seeds, and I figured that there probably isn’t much of a difference between cooking the two. I went with a simple approach to roasting these seeds and I was right…they are just like pumpkin seeds! Now whenever I need a home roasted seed fix, I know where to find some great seeds!
Here is what you will need:
Ingredients
- Olive Oil or oil of choice
- Truffle Salt or your favorite salt to taste
- Spaghetti Squash Seeds
Directions
1.Preheat oven to 325 degrees.
2. Remove seeds from squash and rinse well in a colander.
3. Dry thoroughly using paper towels.
4. In a small mixing bowl, combine seeds, olive oil, and truffle sea salt.
* Each squash will have a different amount of seeds in it, so it is hard to put a specific measurement of oil and salt in the recipe. Just make sure that all of your seeds are very lightly covered in oil and have a light sprinkle of your favorite salt on them.*
5. Spread seeds on ungreased cookie sheet making sure none are touching.
6. Bake 10-15 minutes on one side. Turn seeds using a spatula and bake another 10-15 minutes. Seeds are done when golden, slightly brown on ends and edges, and have a nice crunch when eaten. They will continue to cook after you take them out of the oven so make sure that they are not too brown on the edges.
Voila! You have now just become a seed-roasting machine. Stay tuned for some fun pumpkin seed recipes! You can eat these seeds right out of the oven or you can save them to sprinkle on top of your favorite salad or squash soup.
Happy Roasting!
